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Nutrition Facts
Serving Size 1 cookies 30g Recipe makes 45 cookies)
Calories 127
Calories from Fat 58		(45%)
Amount Per Serving		%DV
	Total Fat 6.5g	9%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 92mg		3%
Potassium 62mg		1%
Total Carbohydrate 15.4g		5%
	Dietary Fiber 1.2g	4%
	Sugars 6.7g
Protein 2.4g		4%
how is this calculated?

Oatmeal Pudding Cookies

Recipe #218011 | 2¼ hours | 2 hours prep

⁽⁴⁾ RATE IT NOW Print Recipe

By: Kittencalskitchen
Mar 21, 2007

These cookies are *fabulous*. They bake out crispy around the edges and soft in the middle--they are just the perfect texture! Have fun with this recipe and try different flavors of pudding mix. Butterscotch is good, coconut cream works well also just add in shredded coconut to the batter. Plan ahead, the cookie batter needs to chill for a minimum of 2 hours before baking.

45 cookies (change servings and units)

Ingredients

1/2 cup crisco butter flavor shortening
1/2 cup butter
1/2 cup brown sugar, packed
1/2 cup white sugar
2 large eggs
2 teaspoons vanilla
1 (3 1/2 ounce) package vanilla instant pudding mix
1 1/4 cups flour
1 1/4 teaspoons baking soda
1/8 teaspoon salt
1-2 teaspoon cinnamon
2 1/2 cups large flakes oats
3/4 cup chopped walnuts
1/2 cup mini chocolate chip (optional)

Directions

1
Grease a large cookie/baking sheet.
2
In a large bowl cream together the shortening, butter with brown and white sugar until smooth and fluffy.
3
Add in eggs and vanilla and mix until thoroughly combined then add in pudding mix and beat until thoroughly combined.
4
In a small bowl mix together flour with baking soda, pinch salt and cinnamon; add to the creamed mixture and mix until combined.
5
Stir in oats until combined, then stir in nuts.
6
Chill dough for 2 hours or up to 24 hours in refrigerator.
7
Drop by heaping teaspoonfuls onto cookie sheet.
8
Bake at 350°F for 8 minutes or until edges are light golden brown (do not over bake).
9
Cool on wire racks.

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Featured Reviews for This Recipe

From: Queen Roachie

On Sep 18, 2009

Fabulous cookies! I almost didn't let them chill for the full 2 hours, but I've never had a Kitten method go wrong, and I'm glad I listened. These spread perfectly and have a wonderful chewy center with that touch of crunch when you bite them. I used chocolate pudding, which is to die for with the cinnamon... I used a generous 2 teaspoons. I didn't have nuts or choco chips, so I left them out. I might add a touch of peanut butter next time, as that with the chocolate pudding could possibly be cookie heaven...

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From: LuuvBunny

On Aug 31, 2008

I made these months ago,I can't believe I haven't reviewed them!Anyway they are terrific!Very moist and chewy.The suggestion to use coconut pudding mix instead of butterscotch is a good one.I'll have to try that next time,sounds very good!

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From: Studentchef

On Aug 5, 2008

This was so good. The Butterscotch pudding mix was really good in the recipe. 8 minutes did turn out a little too short, so next time I will bake for longer, maybe ten minutes. I'm not into the whole coconut thing so when I do try another pudding mix it might be chocolate just because I'm a chocoholic. Thanks for a great cookie recipe.

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From: Bobbie

On Jan 18, 2008

Extremely easy and yummy cookies. I used the French vanilla pudding — but next time I plan on trying Coconut Cream — and adding some shredded coconut. I did find that I needed to bake them for 10 minutes — but they came out exactly the way I like them. I can see there are all kinds of possibilities using different flavors of of pudding.

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